17 reviews for Italian Roasted Vegetables with Optional Parmigiano Cheese
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Italian Roasted Vegetables with Optional Parmigiano Cheese
$0.00 Cooking Fee
Serving Size: 5 ounces
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
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Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
- Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
- Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
- Spread vegetables evenly on baking sheet
- Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.
Cook Times
Ingredients
Ingredients
Vegetables
- 1 head cauliflower medium, cut into florets
- 1 1/2 cup cremini mushroom halved
- 1 bulb fennel large, julienned
- 2 each red bell pepper large, thickly sliced
- 2 each zucchini large, cut into sticks
- 5 each Roma tomato medium
- 1 each red onion large, sliced into wedges
Marinade
- 6 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon honey sub maple syrup for vegan
- 3 clove garlic sliced thinly
- 2 tablespoon fresh rosemary chopped
- 1/4 cup Italian parsley chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon crushed red pepper
Optional
- 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)
Cooking Tools Required
Baking sheet, Mixing bowlsReheating/Serving Instructions
Reheat in high oven (425) for 5 minutes
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg
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You can get some side dishes for free.
- Start with the main dish, then add the sides.
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- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
Jill Osur (verified owner) –
Nicole Quinn (verified owner) –
Excellent
Nicole Quinn (verified owner) –
Jennifer Whitworth (verified owner) –
Alexis Benagh (verified owner) –
Ofir Schlam (verified owner) –
Ofir Schlam (verified owner) –
Kwiri Yang (verified owner) –
Kwiri Yang (verified owner) –
Jill Brooks-Garnett (verified owner) –
Jill Brooks-Garnett (verified owner) –
Natalie Alvarez (verified owner) –
Karen Dayan (verified owner) –
Kathy Hakim (verified owner) –
Haven’t tried it yet but it looks delicious
Tamara Bendahan (verified owner) –
Giselle Roohparvar (verified owner) –